This recipe was originally featured in the BWH Nutrition and Wellness Hub.
4 tsp finely chopped pecans
¼ tsp celery seed
1 tbsp reduced-fat mayonnaise
1 tbsp nonfat plain Greek yogurt
1 tsp honey
Juice of ½ lemon
1 tbsp cider vinegar
1 cup finely shredded red cabbage
½ green apple, peeled, cored and finely chopped
2 tbsp dried cranberries
8 large leaves endive
- Heat a small cast iron skillet over medium heat. Toast pecans and celery seed, stirring constantly, until fragrant, 1 to 2 minutes.
- Combine mayonnaise, yogurt, honey, juice, and vinegar in a bowl; season with salt and pepper.
- Add pecans, celery seed, cabbage, apple and cranberries; toss well to coat. Place 2 Tbsp salad on each endive leaf.
Yield: 8 servings
Serving Size: 2 Tbsp.
Source: Self Magazine